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Butternut Squash Soup
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3.8 from 24 votes

True Food Kitchen Butternut Squash Recipe

Butternut Squash Soup made with Coconut Milk
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Soup
Cuisine: American
Keyword: butternut squash, soup, true food kitchen
Servings: 4
Author: Angela Roberts


  • 1 large butternut squash
  • 1 can coconut milk
  • 1 tablespoon ground turmeric
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon piment d'espelette or cayenne
  • 1 teaspoon fresh grated ginger or to taste
  • 1/2 cup water or broth if needed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt


  • 2 tablespoons butter
  • 12 sage leaves
  • 1/4 cup sliced almonds toasted


  • Preheat oven to 375 F.
  • Roast butternut squash, whole until softened (about 30-40 minutes), depending on size.
  • Once the butternut squash skin blisters and is softened, remove and cool until you can slice in half.
  • Scoop the seeds out and discard. Scoop out flesh into a bowl.
  • Season squash salt, pepper. Add turmeric one teaspoon at a time (for personal taste), piment d'espelette or dash of cayenne (or heat of your choice).
  • Place squash, fresh ginger, half of coconut milk, blend until thoroughly completely pureed. Add more coconut milk until incorporated and you get the creamy texture you desire. I use the whole can, but you may not want to.
  • Move the soup into a pot to heat on low. You may choose to add in a little broth if you need to thin soup down.

Make Sage Leaves, Browned Butter

  • In small frying pan, brown two tablespoons of butter. Add sage leaves should be browned not burned.
  • Roast almonds for 3 to 4 minutes in 400 degree F. oven.
  • Season again with salt and pepper as needed.
  • Add garnish upon serving.


  I use Piment d'espelette often in soups like these. You can use cayenne, but do so gently.